Stuffed Whiting or Dover Sole Provencal

This recipe and picture are from my first recipe card collection I bought back in 1967. Since then I have made this dish many times for my family and friends. Always a hit and asked for from my guests.

Place fish fillets open side up on a clean towel. Season generously and place a Tbsp of reserved spinach mixture on each fillet. Roll fish up tightly (starting at the broad end) and place them in rows on the bed of spinach. Sprinkle with breadcrumbs, then with olive oil and bake in moderate 375 F oven for 20 to 30 minutes or until fish flakes easily with a fork.
Serve with lemon slices or wedges.
ENJOY!